Mango Salsa Recipe

mango salsa with red onion and jalapeno in a bowl.

5 from 1 vote

Mango Salsa is an amazing treat that combines sweetness and heat in one bite. Juicy, sweet mangoes, spicy jalapeno peppers, red onion, lime juice, a little honey, cayenne, and cilantro make this tropical salsa a staple in summer cooking. This recipe only takes 10 minutes to prepare and you can snack on it or use on top of chicken and seafood.

Prep Time10

Total Time10

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 55kcal

Author: Lyuba Brooke

Ingredients

2 large ripe mangoes
1 small red onion
2 jalapenos (seeds taken out or left in)
3 tbsp fresh minced cilantro
2 limes - juice only
1/4-1/2 tsp cayenne pepper (more or less to adjust the heat level)
1 tbsp honey

US Customary - Metric

Instructions

To cut mango:

Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
Use a spoon to scoop out the diced flesh out of the mango skin. You can slice off as much meat at you can off the mango pit as well.

Prepare salsa:

Note: if you want to make salsa spicier, leave the jalapeno seeds in and choose an older jalapeno pepper that has more veins on the skin. To make salsa less spicy, choose young jalapeno peppers with smooth skin and discard the seeds.
Combine diced mango, minced jalapeno peppers, diced red onion, minced cilantro, lime juice, honey, and cayenne pepper in a mixing bowl. Mix very gently but thoroughly so the mango is not smashed.

Video

Notes

Storing: If there is some leftover salsa, transfer it into a glass jar with a lid or a food storage container with a lid. Store it in the refrigerator for 3-4 days. Mango salsa is best eaten fresh but it will still taste delicious the next day. Leftover salsa will be a bit softer because lime will start softening mango with time.

Nutrition